I am so excited for today’s recipe. I made this two weeks ago, and patiently waited to share it with you. Today for #SundaySupper we had to make a dish that we would use local ingredients or finds from the Farmers Market. I am always at the Farmers Market so today’s mission was easy! But then again, with all the wonderful produce, meats, fish and breads, it can be normally hard, but not for me today. I had this idea in my head since m Boss’s BBQ a few weeks ago. My Boss’s wife made a wonderful peach cobbler and I couldn’t get it out of my mind. I needed some peach cobbler in my life, so that weekend, at 5am on Sunday morning I made this most wonderful treat! I am so loving it!!
This is my Lightened Up Peach and Blueberry Cobbler! Oh baby is this ever good! I had to control myself by not eating the whole batch! I love it and I used all local ingredients including the sweet honey. The cobbler is sweet, fresh and is so perfect with vanilla bean ice cream. Yum!! I don’t know what it is, but I am on a major peach kick. I normally not big on eating peaches, but there is something about them this year. They are sooooooo sweet, you barely need any sugar with it! Sigh…. I think I heart peaches!!!
For the topping, I made a cobbler topping that is pretty light. I didn’t want anything to bready, as much as I like bread, I just wanted fruit! The topping is made with whole wheat pastry flour, a pinch of sugar, Smart Balance Margarine and coconut milk. You can also make this dish vegan by using Earth Balance! 😉 Most cobbler recipes ask for whole milk or cream, but I opted on using coconut milk because it is pretty creamy and thicker that non-fat milk. It worked out like a charm.
For the fruit, I used 2 tablespoons of local honey, that tastes amazing, a pinch of stevia and cornstarch. I found my peaches pretty sweet, so I didn’t want to add to much sugar to them. For the topping, I made my batter and then poured it over my fruit and spread it with the back of my spoon. Here it is before putting it in the oven.
Here it is fresh out of the oven. I swear my eyes just about burst when I saw it. I am so proud of this cobbler. It’s the best one I have ever made and I have made cobbler before, but with my substitutions, it came together beautifully, plus it’s low on calories. It comes in at only 149 calories! That’s pretty good! Normal cobbler is around 300 – 400 calories if not more! If you just want to eat a serving of the fruit and skip the topping, you’re looking at 66 calories! I sometimes take the top off when I put it in my yogurt. Yes, I put this cobbler on my yogurt and ice cream. It’s so good in yogurt, dam now I want some!!
- Serves: 8 servings, about ¾ cup servings
- Serving size: Approx: ¾ cups
- 2 tbsp. honey
- ½ tsp. stevia (optional, depends on sweetness of fruit)
- 1 tbsp. cornstarch
- ½ tbsp. lemon juice
- 3 cups sliced peaches, peeled (peeling is optional) (4 large peaches)
- 1 cup blueberries
- 3 tbsp. Nuntaurals Presweet Tagatose or sugar
- 1 cup whole wheat pastry flour
- 1½ tsp. baking powder
- ¼ tsp. salt
- 3 tbsp. cold butter or margarine ( I used Smart Balance)
- ½ cup unsweetened coconut milk (from a carton) or non-fat milk
- Preheat oven 350 degrees
- Spray a 11 x 13 baking dish with cooking spray; set a side.
- In a large bowl, combine honey,stevia, cornstarch, and lemon juice. Add the peaches and blueberries; toss to coat. Add fruit to prepared baking dish.
- For topping, in a small bowl, combine sugar, whole wheat pastry flour, baking powder and salt; cut in the butter until the mixture resembles fine crumbs (I used my hands). Stir in coconut milk, until dough forms, do not over mix. Pour dough over fruit and spread with a back of a spoon.
- Bake for 35-40 minutes or until filling is bubbly and topping is golden.
Ohhh I am excited to see what local finds everyone has. It’s so wonderful to explore other areas and see what they specialize in. Whenever I travel anywhere, I always scope out what is local there. You know local goods are always the best!! Then I stock up if I can and bring it home!!
Well my Friends, I am off to do some more cooking. I am on a roll today!
Have a wonderful rest of the weekend!
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Grilled Cherry Tomato and Goat Cheese Salad from Pescetarian Journal
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Pea Soup from Small Wallet, Big Appetite
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3 Easy Japanese Spinach Recipes from NinjaBaking.com
Michigan-Made Meal with Seasoned Potato Chips from Foxes Love Lemons
Summer Veggie Pizza from Country Girl In The Village
Tomato Pie from The Hand That Rocks The Ladle
Kitchen Sink Vegetable Curry from What Smells So Good?
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Cheesy Zucchini Fritters from Cindy’s Recipes and Writings
Three Sauces with Summer Herbs to Transform a Simple Grilled Dinner from Cook the Story
Vegetable Quesadillas from Cookin’ Mimi
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Lightened Up Peach and Blueberry Cobbler from Peanut Butter and Peppers
Cherry Brandy Cobbler from The Wimpy Vegetarian
Peach Maple Ice Cream from Pies and Plots
Cherry Clafoutis from Food Lust People Love
Roasted Figs with Caramel, Honey Ice Cream and Aged Balsamic from Crazy Foodie Stunts
Peach Ice Cream Paletas from Basic N Delicious
Gluten Free Sour Cherry Cake from No One Likes Crumbley Cookies
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